American Food Recipes

Mousse is made up of just a few ingredients: the base, the aerator(s), the sweetener (which is usually added to the aerator), and the thickener (which is optional, depending on the recipe).

Ingredients for Chocolate Mousse Recipe

3 eggs (~55g/2 oz each)
125g / 4.5 oz dark chocolate , bittersweet / 70% cocoa
10g / 0.3 oz unsalted butter
1/2 cup cream , full fat
3 tbsp caster sugar (superfine white sugar)

DECORATIONS

More whipped cream
Chocolate shavings

Method

Separate eggs and yolks while eggs are cold. Place whites in a large bowl and
yolks in a small bowl.
Leave whites while you prepare other ingredients. Yolks: Whisk yolks.
Melt chocolate & butter: Place chocolate and butter in a bowl.
Melt in the microwave in 30 second bursts, stirring in between, until smooth.
(Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool – proceed with other steps. Whip cream: Beat cream until stiff peaks form (see video).
Whip whites: Add sugar. Beat whites until firm peaks form

FOLDING

Fold egg yolks into cream using a rubber spatula – 8 folds max.
Streaks is ok.
Check Chocolate Temp: Touch the chocolate.
Should still be runny but only lukewarm.
If too thick, microwave 2 x 3 seconds until runny.
Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok.
Add 1/4 of beaten egg whites into chocolate mixture.
Fold through until incorporated – "smear" the spatular across surface to blend white lumps in – aim for 10 folds. Pour chocolate mixture into egg whites.
Fold through until incorporated and no more white lumps remain – aim for 12 folds max.
Divide mixture between 4 small glasses or pots.
Refrigerate for at least 5 hours, preferably overnight.
To serve, garnish with cream and chocolate shavings.